<P style="LINE-HEIGHT: 150%; TEXT-INDENT: -21pt; MARGIN: 0cm 0cm 0pt 42pt; mso-list: l0 level1 lfo1; tab-stops: list 42.0pt" class=MsoNormal><FONT color=#000000><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt; mso-bidi-font-family: 楷体_GB2312" lang=EN-US><SPAN style="mso-list: Ignore"></SPAN></SPAN></FONT> </P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: -21pt; MARGIN: 0cm 0cm 0pt 42pt; mso-list: l0 level1 lfo1; tab-stops: list 42.0pt" class=MsoNormal><FONT color=#000000><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt; mso-bidi-font-family: 楷体_GB2312" lang=EN-US><SPAN style="mso-list: Ignore"></SPAN></SPAN></FONT> </P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: -21pt; MARGIN: 0cm 0cm 0pt 42pt; mso-list: l0 level1 lfo1; tab-stops: list 42.0pt" class=MsoNormal><FONT color=#000000><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt; mso-bidi-font-family: 楷体_GB2312" lang=EN-US><SPAN style="mso-list: Ignore"> 一、</SPAN></SPAN><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt">年份茶的概念</SPAN></FONT></P>
<P style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt 21pt" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt" lang=EN-US><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com<img src=" /><o:p><FONT color=#000000> </FONT></o:p></SPAN></P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: 28pt; MARGIN: 0cm 0cm 0pt; mso-char-indent-count: 2.0" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt"><FONT color=#000000>“陈茶”（即年份茶）不是新近才出现的流行语。</FONT></SPAN><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt"><FONT color=#000000>古来有之“三年为药、五年为丹、十年为宝”。“藏得深红三倍价，家家卖弄隔年茶”。茶叶要藏得深红色起码要三年以上。<SPAN lang=EN-US><o:p></o:p></SPAN></FONT></SPAN></P>
<P style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt" lang=EN-US><o:p><FONT color=#000000> </FONT></o:p></SPAN></P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: 28pt; MARGIN: 0cm 0cm 0pt; mso-char-indent-count: 2.0" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt"><FONT color=#000000>“十焙的年份茶，贵如金”讲的是每焙制一次，茶的味道就更醇。通过焙茶过程可使年份茶增香，增强茶的养胃、驱浊、驱湿的作用。现代人常吃寒冷食物，用电冰箱储食物，睡空调房，使用微波炉、电磁灶煮食、烧水，用的是“阴火”，长此以往人的体内很缺“三昧真火”。（注：具有光谱的火焰就叫真火。天、地、人间具有光谱的火焰就叫“三昧真火”。）喝了用“真火”焙制的年份茶，会使体内原本缺失“真火”而产生的疾患得到缓解，例如胃寒等。<SPAN lang=EN-US><o:p></o:p></SPAN></FONT></SPAN></P>
<P style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt" lang=EN-US><o:p><FONT color=#000000> </FONT></o:p></SPAN></P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: 28pt; MARGIN: 0cm 0cm 0pt; mso-char-indent-count: 2.0" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt"><FONT color=#000000>二、年份茶的贮存<SPAN lang=EN-US><o:p></o:p></SPAN></FONT></SPAN></P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: 28pt; MARGIN: 0cm 0cm 0pt; mso-char-indent-count: 2.0" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt" lang=EN-US><o:p><FONT color=#000000> </FONT></o:p></SPAN></P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: 28pt; MARGIN: 0cm 0cm 0pt; mso-char-indent-count: 2.0" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt"><FONT color=#000000>许多年来，人们就注意到了年份茶在贮存过程中的一个特性，把它贮存在什么样的容器里，最终对年份茶品质的形成影响甚大。可以说焙制只是完成年份茶的初级阶段，接下来的储存才是对年份茶的品质的提升起到关键的作用。素有口诀印证“生香靠发酵，提香靠烘焙，成型靠贮存”，就是说贮存茶的器皿对生成一泡上好的年份茶起到关键的作用。<SPAN lang=EN-US><o:p></o:p></SPAN></FONT></SPAN></P>
<P style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt" lang=EN-US><o:p><FONT color=#000000> </FONT></o:p></SPAN></P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: 28pt; MARGIN: 0cm 0cm 0pt; mso-char-indent-count: 2.0" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt"><FONT color=#000000>经过古人长期的探索，认为陶和锡制容器用来储存年份茶是理想的容器。陶坛容器具有微孔网状结构和较大的表面积，对茶叶贮存具有氧化、吸附和催化作用。锡材质中的微量金属离子，对茶的老熟有明显的促进作用。随着储存时间的推移，经过缓慢的物理、化学的变化，年份茶的醇味因而更加突出。<SPAN lang=EN-US><o:p></o:p></SPAN></FONT></SPAN></P>
<P style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt" lang=EN-US><o:p><FONT color=#000000> </FONT></o:p></SPAN></P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: 28pt; MARGIN: 0cm 0cm 0pt; mso-char-indent-count: 2.0" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt"><FONT color=#000000>三、如何鉴定年份茶的准确年份</FONT></SPAN></P>
<P style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt" lang=EN-US><o:p><FONT color=#000000> </FONT></o:p></SPAN></P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: 28pt; MARGIN: 0cm 0cm 0pt; mso-char-indent-count: 2.0" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt"><FONT color=#000000>我们可以借助陈酒的鉴定方法来做个比喻。比如陈酒是随着白酒储存时间的延长，酒体中微量香味物质挥发系数会随着时间的延长而减少，根据微量香味物质挥发系数来确定陈酒的年份。概括地说，年份酒储存时间越长，其挥发系数越小。“老茶陈香”用同样的道理来鉴别陈茶的陈度也是适用的。<SPAN lang=EN-US><o:p></o:p></SPAN></FONT></SPAN></P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: 28pt; MARGIN: 0cm 0cm 0pt; mso-char-indent-count: 2.0" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt" lang=EN-US><o:p><FONT color=#000000> </FONT></o:p></SPAN></P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: 28pt; MARGIN: 0cm 0cm 0pt; mso-char-indent-count: 2.0" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt"><FONT color=#000000>四、年份茶制作要求<SPAN lang=EN-US><o:p></o:p></SPAN></FONT></SPAN></P>
<P style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt" lang=EN-US><o:p><FONT color=#000000> </FONT></o:p></SPAN></P>
<P style="LINE-HEIGHT: 150%; TEXT-INDENT: 28pt; MARGIN: 0cm 0cm 0pt; mso-char-indent-count: 2.0" class=MsoNormal><SPAN style="LINE-HEIGHT: 150%; FONT-FAMILY: 楷体_GB2312; FONT-SIZE: 14pt"><FONT color=#000000>地道的年份茶在制作过程中是按传统工艺一道又一道的工序走过来的，天、地、人三者合一，茶在其中。除了讲究天时地利以及茶的生态，更需要制茶师有好的心境去制作年份茶，心要是乱了，年份茶就制不出来了，这就叫作“过程出品质”，细细品味那个过程，颇有禅意。</FONT></SPAN></P>
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